In India, chutneys are used as condiments to accompany curries. In our culture, they can be used to brighten up any number of roasted or grilled meats or fish. This version is grilled over a wood fire. Chutney can be made from a variety of fruits combined with raisins, an acid such as vinegar or juice, ginger, and some traditional Indian spices to create a fabulous condiment. Its flavors will continue to develop during storage.

　　

Ingredients

makes about 4 cups

　　4 firm apricots, halved and pitted

　　1 pineapple, peeled, cored, and cut into 1/2-inch slices

　　1 teaspoon grated fresh ginger

　　3 tablespoons golden raisins

　　1/4 teaspoon yellow or brown mustard seeds

　　1/4 teaspoon ground turmeric (optional)

　　Grated zest and juice of 1 large orange

　　1 1/2 tablespoons light brown sugar

　　1/2 teaspoon cayenne pepper

　　1/2 teaspoon kosher salt

　　

Step 1

Prepare a wood-fired grill for cooking with indirect heat.

　　

Step 2

Grill the fruit on both sides until well marked, about 3 minutes each side. Remove and let cool, then cut into chunks. Combine all of the remaining ingredients, then toss with the grilled fruit and place in a baking dish. Place the dish over indirect heat on the grill and cook for 15 minutes to heat through and let flavors combine. Remove from the heat and let cool. Cover and refrigerate overnight, or up to 2 weeks. Bring to room temperature before using.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.